Recipes

Waffles

Waffles

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking poder

2 tablespoons white sugar

2 eggs

1 ½ cups warm milk

cup butter, melted

1 teaspoon vanilla extract

PREPARATION:

In a large bowl, mix together flour, salt, baking powder and sugar; set aside.
Preheat waffle iron to desired temperature.
In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Berlinesa

Berlinesa

INGREDIENTS:

4 cups all-purpose flour

1 ½ oz fresh yeast`

¼ cup sugar

cup lukewarm milk plus
2 tbsp

5 egg yolks

2 ½ oz butter at room
temperature

Salt

Vegetable oil for frying

German jelly such as
raspberry, cherry, plum or
apricot

PREPARATION:

Place the flour in a bowl, make a well in the center. Crumble the yeast into it with 1 tbsp sugar and 3 tbsp lukewarm milk. Mix together and allow to stand in a warm place for about 15 minutes.
Add the remaining milk, sugar, egg yolks, room temperature butter and a pinch of salt to the dough and knead into a smooth dough in a food processor with a dough kneading attachment. Mix until the dough appears to detach easily from the sides of the bowl.
Allow the dough to rise in a warm place until it doubles in size (approx 30-60 minutes).
Roll out the dough into 3/4 inch thickness on a floured surface and cut of circles approximately 3 inches in diameter using a glass or cup. Allow the cut-out dough circles to stand for a further 10 minutes covered with a dish towel.

Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Dulce de Leche Créme Brulé

Dulce de Leche Créme Brulé

INGREDIENTS:

500g cream

3 large egg yolks

200g Family San Ignacio
dulce de leche

PREPARATION:

Heat milk with San Ignacio dulce de leche.
Stir the egg yolks. Incorporate the boiling milk to the egg yolks.

Pour this mixture into molds and put them in a double boiler for 35 minutes in low oven temperature.
Remove, let it cool and sprinkle some caramelized powdered sugar.

Whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the butter.Stove: Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the
pan for a couple of seconds before the mixture levels out again.hes take more time to cook.
When chocolate fudge is ready, remove
either from the stove top or microwave, mix in the vanilla extract and spread mixture onto a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 ( or 1 ) Tablespoon as measurement.

Then, dredge gently in the chocolate vermicellis until totally covered, and place into paper bonbon cups.Microwave: Pour mixture into a deep microwaveable bowl. If 900 watts, let cook on full power for about 6 minutes removing and stirring at least every 2 minutes, or until thick enough to be rolled (remember that when it cools down, mixture will be thicker). While it is cooking, do not leave the microwave unattended because mixture will rise and possibly bubble over, making a mess. Every time it rises, pause until mixture settles back down. If 1100 watts, cook at 80 % power. Double batches take more time to cook.
When chocolate fudge is ready, remove either from the stove top or microwave, mix in the vanilla extract and spread mixture onto a greased plate.
Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 ( or 1 ) Tablespoon as measurement. Then, dredge gently in the chocolate vermicellis until totally covered, and place into paper bonbon cups.

Profiterols

Profiterols

INGREDIENTS:

1/2 cup butter

1 cup wáter

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant
vanilla pudding mix

2 ½ cups cold milk

1 cup heavy cream

¼ cup confectioners' sugar

1 teaspoon vanilla extract

2 (1 ounce) squares
semisweet chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water

PREPARATION:

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine ½ cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely.
Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 ½ x 4 inch strips.

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min.
Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter.
Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

In blender, place ice cream, dulce de leche and milk. Cover and blend on high speed until smooth and creamy. Add cake chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
Pour into 2 glasses; top with sweetened whipped cream and drizzle with caramel. Serve immediately.

Maccarons

Maccarons

INGREDIENTS:

3 Egg Whites; kept in room
temperature for 24-48 hours

¼ cups White Sugar

2 cups Confectioners Sugar

1 cup Almond Flour

Food Coloring; (peach or red
& yellow)

½ cups Unsalted Butter;
(room temperature)

12 ounces Dulce De Leche

PREPARATION:

In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
Add a peach color or two drops of red and one drop of yellow to create a peach color.
Shift powdered sugar and almond flour to get rid of any lumps.
Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients.
Place plastic or pastry bag into a cup, to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.
Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks.
Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
Bake macarons at 300F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
They are ready when you can easily lift them off baking sheet. Make sure not to over-bake them, or they will be too dry.
4Whisk butter with dulce de leche, until everything is well combined together.
Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with cream.
Pipe cream onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.

Sorbete

Sorbete

INGREDIENTS:

Six tablespoon of dulce de leche

500gr cream icecream

1 cup whole milk

1/2 14 oz bag caramels candy

1/3 cup un-sweentened condensed milk

Whipped cream, garnish

PREPARATION:

In a small sauce pan, combine caramels and milk. Melt caramels over low heat. Set aside when done.
In a blender, combine dulce de leche and whole milk. Blend until thickened. Pour milkshake into two glasses. Garnish with whipped cream and drizzle of caramel

Crépes

Crépes

INGREDIENTS:

2 eggs

1 cup milk

cup all-purpose flour

1 pinch salt

1 ½ teaspoons vegetable oil

PREPARATION:

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour ¼ cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden.
Repeat with remaining batter.

New Trifle

New Trifle

INGREDIENTS:

1 cup boiling water

1 pkg. (85 g) Jell-O Strawberry
Jelly Powder

1 pkg. (600 g) frozen whole
strawberries

2 pkg. (4-serving size each)
Jell-O Vanilla Instant Pudding

3 cups cold milk

3 cups thawed Cool Whip
Whipped Topping, divided

½ cup dulce de leche

1 pkg. (390 g) prepared pound
cake, cut into 1-inch cubes

¼ cup brandy

PREPARATION:

Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup Cool Whip.
Microwave dulce de leche in micro-
waveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry mixture and pudding mixture; drizzle with dulce de leche.
Top with remaining cake, brandy, strawberry mixture, pudding mixture and Cool Whip. Garnish with chocolate curls. Refrigerate 2 hours.

Dulce de Leche icecream

Dulce de Leche Icecream

INGREDIENTS:

½ kilo of Family
San Ignacio dulce de leche

1 tin of condensed milk

1 tin of San Ignacio
single cream

1 envelop of unflavored
gelatin

1 cup of water

2 egg whites beaten
until stiff

PREPARATION:

Dissolve the gelatin in a cup of heated water.
Stir San Ignacio dulce de leche with condensed milk, single cream and dissolved gelatin.
Add the egg whites beaten until stiff folding softly.
Put in the freezer and serve in sundae dishes, accompanied with cookies or cat’s tongues.

Why choose San Ignacio?

Since 1939, we produce Argentine dulce de leche following its original recipe

A product for people passionate about flavor

We have the graciousness and versatility needed to transform a simple recipe into a delicacy

Certifications

Since 2013, BRC is a standard issued by the British Retail Consortium aimed at guaranteeing best practices in production. It follows the requirements of the Codex Alimentarius and demands the development of a Hazard Analysis and Critical Control Point (HACCP) program.

By having a high-quality documented management system, complying with environmental standards in our facilities, holding top-level quality assurance and control for our goods and processes, and constantly training our personnel, we were able to obtain an AA-grade rating.

In Argentina, only 70 companies are BRC certified. This denotes our commitment to offering our consumers the greatest level of protection.

Since 1978 when we commercialized our products abroad for the first time, we’ve been the only dairy company in Argentina authorized to export our products to the European Union. This validation expounds the importance of having our dairy farms comply with global standards.

Where to buy

Get in touch with our distributors

Our story

The story of San Ignacio begins in 1939 in the city of Rosario in Santa Fe, Argentina, when Don Ignacio Rodríguez Soto decides to set off into the adventure of dairy farming.

Don Ignacio’s conviction and passion account for the company’s sustained growth over time.

Little by little, our products were distributed throughout the entire country. This led to the need to expand our processing plant so in 1997, it moved to Sauce Viejo. No more than a year later, in August 1998, the company acquired a new plant in the city of Hipatia.

In 2011 a brand new chapter in our history began in hand with investments in technology, infrastructure, and training our employees to implement and apply the strictest production processes to our goods while maintaining the quality and personalized dedication we had always used to obtain products of the highest purity.

But our story is not only about dulce de leche. We also produce cheese in the same spirit. So much so that in 2006, our blue cheese was awarded the best in the country – a title that makes us feel our hard work pays off.

Every year our dairies process over 27 million liters of milk to produce dulce de leche, cheese, and fresh products sold both to the mass market as well as to the industrial market. We are proud that brands trust our track record, tradition, and quality to place us at the very heart of their products.

Our dairy farms

Sauce Viejo

Our first dairy is located in Sauce Viejo. Here we produce our dulces de leche, fresh products, and creams.

Hipatía

Our second dairy, located in Hipatia, is entirely dedicated to the production and processing of artisanal cheeses.